The basic recipe is from Taste of Home but it had some things that drive my crazy in a recipe. If I chop a carrot, I chop the whole carrot and use the whole carrot. The vegetable and chicken were measured in cups. I converted to the real world measures… 2 carrots etc.

Rating:

An easy 4 and almost a 5.

Notes: I gave my wife two recipes to choose from. This one and a Soup Nazi Mexican Chicken Chili. She picked this one. Excellent choice. The Soup Nazi one takes hours. I will eventually do it too.

Tools : large soup pot

Ingredients:

3 skinless boneless chicken breasts (about 2 pounds)

3 flour tortillas

2 sticks of celery chopped small

1 medium red onion chopped small

2 medium carrots chopped small

1 49 oz can reduced sodium chicken broth

1 14 1/2 oz can beef broth

1 10 1/2 oz can RoTel diced tomatoes with green chilies

1 can (15 ounces) black beans, rinsed and drained

1 lb package frozen whole kernel corn

2 t parsley flakes

1 t dried basil

1 t ground cumin

1 t ground coriander

1 T olive oil

Shredded cheese for topping

Instructions:

1) Trim chicken breast and dice into 1/2 inch cubes.

2) In large soup pot over medium high heat add 1 T olive oil and after up to heat, saute the chicken until tender and starting to brown. (about 12 minutes)

3) While cooking chicken, clean and chop the onion, celery, and carrots.

4) Preheat oven to 350 degrees convection. Cut tortillas into strips of 1/2 inch wide and 1 to 1 1/2 inch long. Spray baking pan with PAM and spread tortillas strips evenly. Spray lightly with PAM and bake for about 8 minutes until browned and then cool on a rack.

5) After chicken is done, remove chicken to bowl. Add 1 T olive oil to the pan and add prepared vegetables. Cook until tender and becoming translucent. About 6 minutes. 6) Add chicken and beef broth, corn and chicken to pot. Add spices to pot. Bring to boil and then decrease heat and simmer for 15-20 minutes.

7) Serve topped with cheese and tortilla strips.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

Quick Tortilla Chicken Vegetable Soup

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A wonderfully quick and easy tortilla chicken vegetable soup recipe that only takes 1 hour from start to eating. A great way to start my new soup pot.

CourseSoup

CuisineMexican

Servings

Prep Time

8servings

15minutes

Cook Time

40minutes

Servings

Prep Time

8servings

15minutes

Cook Time

40minutes

Quick Tortilla Chicken Vegetable Soup

Votes: 0 Rating: 0 You:

Rate this recipe!

Print Recipe

A wonderfully quick and easy tortilla chicken vegetable soup recipe that only takes 1 hour from start to eating. A great way to start my new soup pot.

CourseSoup

CuisineMexican

Servings

Prep Time

8servings

15minutes

Cook Time

40minutes

Servings

Prep Time

8servings

15minutes

Cook Time

40minutes

Ingredients

3skinless boneless chicken breastsabout 2 pounds

3flour tortillas

2stickscelerychopped small

1red onionmedium chopped small

2carrotsmedium chopped small

48ozchicken brothreduced sodium

14 1/2ozbeef broth

10ozRoTel diced tomatoes with green chilies

15ozblack beansrinsed and drained

1lbfrozen whole kernel corn

2teaspoonsparsley flakes

1teaspoondried basil

1teaspoonground cumin

1teaspoonground coriander

1tablespoonolive oil

shredded cheese for topping

Servings: servings

Units:

Instructions

Trim chicken breast and dice into 1/2 inch cubes.

In large soup pot over medium high heat add 1 T olive oil and after up to heat saute, the chicken until tender and starting to brown. (about 12 minutes)

While cooking chicken, clean and chop the onion, celery, and carrots.

Preheat oven to 350 degrees convection. Cut tortillas into strips of 1/2 inch wide and 1 to 1 1/2 inch long. Spray baking pan with PAM and spread tortillas strips evenly. Spray lightly with PAM and bake for about 8 minutes until browned and then cool on a rack.

After chicken is done, remove chicken to bowl. Add 1 T olive oil to the pan and add prepared vegetables. Cook until tender and becoming translucent. About 6 minutes.

Add chicken and beef broth, corn and chicken to pot. Add spices to pot. Bring to boil and then decrease heat and simmer for 15-20 minutes.

Serve topped with cheese and tortilla strips.

Last Updated July 24, 2016

Nutrition Facts

Quick Tortilla Chicken Vegetable Soup

Amount Per Serving

Calories 299Calories from Fat 45

% Daily Value*

Total Fat 5g8%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 56mg19%

Sodium 1067mg44%

Potassium 404mg12%

Total Carbohydrates 39g13%

Dietary Fiber 5g20%

Sugars 7g

Protein 26g52%

Vitamin A55%

Vitamin C11%

Calcium7%

Iron13%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Oh Dr. Dan (why do I feel like Forrest Gump saying that!?)…this sounds like a fabulous version of Tortilla Soup! And I like your no-nonsense approach. For sure, 1 carrot makes more sense than some odd amount. I usually do the same, although sometimes I just eat the remainder ;) Thanks so much for linking up to my quest!!! Another one down. Check back at my place sometime in the first week of October for the newest Tortilla Soup roundup (yours included).pring

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